Take the congur and scald hym, and smyte hym in pecys, & seeth
hym. Take persel, mynt, peletur, rosmarye, & a litul sawge, brede and
salt, powdour fort, and a litel garlec, clowes a lite; take and grynd it
wel. Drawe it vp with viyneger thurgh a cloth. Cast the fyssh in a vessel
and do the sewe onoward, & serue it forth icold.

- Hieatt, Constance B. and Sharon Butler. Curye
on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including
the Forme of Cury). New York: for The Early English Text Society by
the Oxford University Press, 1985.

MODERN RECIPE:

2 pounds catfish, other fish, or conger eels

1 C wine vinegar

1 C fresh parsley

1/2 C each fresh mint, rosemary, sage, or any other fresh green herbs

1/2 C white bread crumbs

5 cloves of garlic, or to taste

1/2 tsp hot mustard powder

1/8 tsp each of cloves, mace, and powdered ginger

Salt to taste

1. In a large frying pan, over medium heat, bring to a boil enough water
to cover the fish. Put the fish in, reduce heat, and simmer for about ten
minutes or until the fish is tender. Remove the fish, and place it on a
serving platter.

2. In a blender or food processor, combine all the remaining ingredients
except the vinegar, and grind it all very fine.

3. Put the resultant green paste into a bowl, and blend in the vinegar.
Serve with the fish.

Yields about one and a half cups of sauce. Serves four to six.

NOTES ON THE RECIPE:

My family and friends described this sauce as "pesto with attitude".
You may substitute any fish, and don't feel compelled to boil it. You may
use whatever fresh green herbs are available. I substitute hot mustard
powder for the pungent root pellitory.